The third season of MasterChef Singapore, currently airing on meWATCH, Channel 5 and Mediacorp Entertainment YouTube Channel, is now on its final week! Catch the amazing amateur cooks as they approached the final hurdle and one is set to be named the winner of MasterChef Singapore 2022!
Eager to find out more about the five amazing amateur cooks who have reached the Top 5 of this year MasterChef Singapore, read our exclusive interviews with Johnathan Chew, 23, S ‘Nares’ Nareskanna, 32, Azwandi ‘Andi’ Robani, 41, Sharlene Tan, 39 and Ilya Nur Fadhly, 36.
Exclusive Interview with MasterChef Singapore Season Three Contestant – Johnathan Chew
1. When did you start cooking and what inspired you to develop an interest in cooking?
Johnathan Chew: I have been cooking since I was 6. Always loved cooking my whole life. My family, especially my grandmother inspired my interest in cooking. You know how most kids want to help out in the kitchen seeing their mums do it, and then they were not allowed to? Well, I was the same, but I have always been encouraged to help out in the kitchen.
2. What made you decide to join the MasterChef competition? How did you prepare for the competition?
Johnathan Chew: I have always dreamt of joining MasterChef, and I felt regretful I didn’t EVEN try for previous seasons of MasterChef SG. After a few spiteful comments from people implying I wasn’t good enough. I decided to send in my application, knowing that if I didn’t, I would regret it. That was really the best decision I have made. I prepared for MasterChef by cooking more, instead of cooking whole dishes, I would practise certain unfamiliar techniques that would come in handy for the competition. I made things like noodles, ice cream and steak for the first time. Even attempted to temper chocolate and molecular gastronomy. I had lots of fun. Also, I started to memorise many different recipes for desserts, many people think it’s not possible. Here was my strategy: I memorised the ratios of the different components that went into a bread, or a cake instead of memorising the non-critical ingredients like the flavourings which I can easily modify to suit the theme of the challenge.
3. What are some of your biggest challenges on MasterChef and how do you overcome the challenges?
Johnathan Chew: I am a perfectionist, and the nature of my profession in dentistry demands us to be detail oriented. Thus, I am also very similar when it comes to food. When I cook at home, the camera eats first, sometimes I take so long to plate and get a good backdrop for my photo, the food has already turn cold. But in the MasterChef kitchen, there is a time limit! So, I really struggle with plating neatly sometimes. I overcome this by making sure my food is properly seasoned and well flavoured, so even if it doesn’t look the best, I know it’s still going to taste great. You know what they say, taste is king!
4. Can you share some of the interesting and memorable moments that you have encountered at the MasterChef competition?
Johnathan Chew: During the follow the chef challenge in episode 5 where we had to make a quick kimchi, Fiona cut herself. There was so much blood! I was hyper focused during the cook so when I looked behind to take a glance on Raj and Fiona, my first thought was, wow Fiona’s kimchi juice is so red, must be super spicy… My roommate for half the competition was Raj, and he inspires me in or out of the kitchen. His drive to be camera ready and loud, even when he is tired or injured, motivates me. If you guys found him annoying, it means he did a great job livening up the space. I enjoyed the stories he told me about his life, and I know his grandson would be super proud of his grandfather! Another memorable moment was in episode 8 where both Andi and I were saved from elimination and went straight to the semi-finals. We were so elated we hugged each other as though our favourite football team won.
5. What are some of your favourite dishes in Singapore?
Johnathan Chew: I love laksa it’s supposed to be SINFUL and oh so good, i appreciate how labour intensive the process of making it is and how it makes me feel like I got to go for a run to burn off the guilt, it’s very worth it. Laksa is my go-to local dish at the hawkers when I feel like I deserve a calorie laden TREAT. WHY? because I absolutely adore coconut-based broths! It might sound simple, but it’s not easy to get the balance between the coconut flavour and the rempah flavour in the laksa broth. Personally, when I feel deserving of a bowl of laksa, I expect it to be rich with coconut flavour, but it should never overshadow the spices of the rempah. Also, a good laksa should have a pool of chilli oil floating on the surface, you know a laksa rempah has been cooked well when the oil splits from it. Don’t go for your pale laksa broths… Just no… it’s supposed to be glistening with specks of vermillion shaded oil. My favourite can be found at Lau Jiang Fish ball Laksa noodles (164018), the lunch crowd can be quite daunting, but it will be worth it. The laksa broth is incredibly flavourful and has a good balance of creaminess, noodles remain springy, and comes with an assortment of fried bean curd skin (which is my favourite, it’s so CRUNCHY), fishcakes, boiled eggs and cockles! The cockles are always fresh, without any off-putting fishiness. Also, its owned by my aunt, but there’s no bias here, its legitimately great.
6. What’s your advice to someone who is keen to join the next MasterChef competition?
Johnathan Chew: Keep watching your favourite cooking shows, read more recipes, keep cooking, and most importantly, love what you are doing!
7. What do you see yourself doing after the MasterChef competition is over?
Johnathan Chew: I am currently back in dental school, but I plan to continue launching bake sales through own food brand @thebatteredboy on Instagram. I am also working on a cookbook featuring my favourite recipes and stories.
8. What is the one valuable skill that you have picked up from the MasterChef competition so far?
Johnathan Chew: To be resilient and that people who do not support you really do not matter anyway.
9. Lastly, what would you like to say to our readers who are looking forward to catch you at the MasterChef competition?
Johnathan Chew: A very big thank you for supporting the show. Also, desserts might be my forte, but I cook well too, and I am so blessed people are watching me turn my food creations into reality on screen, my younger self would be brimming with joy!
Exclusive Interview with MasterChef Singapore Season Three Contestant – S ‘Nares’ Nareskanna
1. When did you start cooking and what inspired you to develop an interest in cooking?
S ‘Nares’ Nareskanna: I started cooking probably when I was 13 or 14 years old. I think what inspired me was the fact that I’m able to create something. Something that can only be yours.
2. What made you decide to join the MasterChef competition? How did you prepare for the competition?
S ‘Nares’ Nareskanna: A colleague of mine actually told me the applications were open. At that point I still didn’t consider joining. It was on the last day of application that I applied after telling myself that this is a once in a lifetime opportunity and that I should go for it. Honestly the only thing that I had prepared was my mental self. I knew I had to be mentally strong for the competition.
3. What are some of your biggest challenges on MasterChef and how do you overcome the challenges?
S ‘Nares’ Nareskanna: The biggest challenge was myself actually. My twitches have been part of me for so long that I knew I had to find a way to look past it and carry on with the challenges presented in front of me. And eventually I did. It’s all about how I had to view it and how I had to control it.
4. Can you share some of the interesting and memorable moments that you have encountered at the MasterChef competition?
S ‘Nares’ Nareskanna: I think the most memorable and interesting moment that I can think of now, is when Chef Gaggan Anand appeared in the kitchen. He’s Asia’s Top 50 chef and to be in his presence during the competition was very memorable.
5. What are some of your favourite dishes in Singapore?
S ‘Nares’ Nareskanna: There are so many to name. But my favourite has to be chicken rice. Like it’s just the best.
6. What’s your advice to someone who is keen to join the next MasterChef competition?
S ‘Nares’ Nareskanna: Just go for it and be yourself. You really never know how the competition can turn out for you.
7. What do you see yourself doing after the MasterChef competition is over?
S ‘Nares’ Nareskanna: I actually think I’ll be venturing into the culinary world. MasterChef has opened up the food world to me and it will be such a waste if I don’t make use it. Such a great opportunity.
8. What is the one valuable skill that you have picked up from the MasterChef competition so far?
S ‘Nares’ Nareskanna: Thinking on your feet I feel is skill to me. Learning how to pivot when something isn’t right and learning how to elevate dishes on the go are some of the things that I have picked up during the competition.
9. Lastly, what would you like to say to our readers who are looking forward to catch you at the MasterChef competition?
S ‘Nares’ Nareskanna: I would like to thank everyone who believed in me and supported me. To all the viewers out there, I hope I have inspired you one way or another and I hope it has been fun for you watching me in the kitchen as much as I have had fun it.
Exclusive Interview with MasterChef Singapore Season Three Contestant – Azwandi ‘Andi’ Robani
1. When did you start cooking and what inspired you to develop an interest in cooking?
Azwandi ‘Andi’ Robani: It was a cold raining evening… Nah… Just kidding… I only started cooking when I moved into my own place which was like 7 years ago. Got to pull my weight around the house too right. I couldn’t possibly expect my wife to do all the housework. So yeah… That is how it started. And I guess my curious nature, plays a big part too in experimenting in different flavours, to see what works and what does not. And it simply grew from there. And I have not stopped cooking till today.
2. What made you decide to join the MasterChef competition? How did you prepare for the competition?
Azwandi ‘Andi’ Robani: Always have been a fan of the show. Again, my curious nature spoke to me to see where and how I would fare in the competition. Besides, I do not want to be one of those who simply criticizes when we watch the show. I want to get a first-hand experience as to what it is actually like to cook under that pressure. To prepare myself, I do a fair bit of homework, thanks to YouTube. Learning new techniques. Because I feel it is important to be current. Yet still being true to your roots. So, I do a lot of fusion of the old recipes and new techniques.
3. What are some of your biggest challenges on MasterChef and how do you overcome the challenges?
Azwandi ‘Andi’ Robani: To date, it has got to be the restaurant takeover challenge on episode 9. Not only it would be only my 2nd time in a “REAL” kitchen. It’s a 2 Michelin star kitchen. And you have to replicate a dish you have never had before… From scratch. The expectations were high. So just like any other challenges, I simply “JUST DO IT”. Roll with the punches.
4. Can you share some of the interesting and memorable moments that you have encountered at the MasterChef competition?
Azwandi ‘Andi’ Robani: Hmm… every moment in the MasterChef kitchen is a memorable one. But if I were to pick one, I would say it is the day I got the “Choco Revelation”. I was so confident it was guava. And since it was a closed pantry challenge, I had no choice but to roll with it. The pivot on this one was pretty intense. Worked with the flavours to make this Choco work. It was a challenge, but it turned out to be one of my best dishes.
5. What are some of your favourite dishes in Singapore?
Azwandi ‘Andi’ Robani: Nasi Padang, Nasi Kandar, Asam Pedas, Seafood in chili crab sauce, black pepper sauce, salted egg sauce, satay, I could go on and on and on.
6. What’s your advice to someone who is keen to join the next MasterChef competition?
Azwandi ‘Andi’ Robani: My advice would be GO FOR IT! But come prepared. Imagine this, going to war without any Ammo. That is the last thing you wanna do. So in MasterChef, your recipes, your techniques, your ideas, your concepts are your ammo. Learn to fuse the old and new without compromising the original flavours. Be daring, be bold, be contemporary yet stay true to your roots.
7. What do you see yourself doing after the MasterChef competition is over?
Azwandi ‘Andi’ Robani: I definitely see myself in the food industry. Having my own stall, food settlement would be cool. At the same time, being a food blogger, social media food influencer, tv chef, I wanna have my own cooking show bringing forth our traditional recipes and fuse it with the Arts, showcasing artworks that you can eat! Plenty I know, but yeah. I wanna do all those!
8. What is the one valuable skill that you have picked up from the MasterChef competition so far?
Azwandi ‘Andi’ Robani: How to handle the pressure and perform above par at the same time.
9. Lastly, what would you like to say to our readers who are looking forward to catch you at the MasterChef competition?
Azwandi ‘Andi’ Robani: Thank you for the support that you have given me thus far. It truly has been a humbling experience. It’s in fact the support from the public that is one of the driving forces behind me giving it my best on the show. Please continue your support. Thank you. And one last thing, I have a natural frowning face. If you see me in public, and I look like I am frowning. I am not. Don’t be scared to approach me! I’m very nice actually. Haha. In fact, it would make my day!
Exclusive Interview with MasterChef Singapore Season Three Contestant – Sharlene Tan
1. When did you start cooking and what inspired you to develop an interest in cooking?
Sharlene Tan: I started cooking when I was in upper primary, usually when mum needed help. My mum and my aunts are good cooks, so during festive seasons, they cook various goodies and I loved watching them and having the chance to help out. In secondary school, I discovered cookbooks belonging to my mum. One of them was an illustrated recipe book on desserts. That caught my interest, and I read the book cover to cover several times before attempting one of the recipes. Of course, it turned out as a failure as I did not even know basic skills like how to measure accurately. I refused to give up though, and slowly acquired the skills over many years through reading and watching old school cooking shows on tv like Yan can cook and Iron chef.
2. What made you decide to join the MasterChef competition? How did you prepare for the competition?
Sharlene Tan: I don’t have time to watch TV, so I didn’t even know that applications for Season 3 was open. It was my colleague who told me about it and encouraged me to apply. I really dragged my feet filling up the form and it has so many questions plus we had to submit an intro video. I don’t like doing such videos! But this colleague of mine really badgered me and on the last day, even tasked 2 other colleagues to help me with the video. So, one of them helped me think of what to say, and another helped me with the recording, enabling me to finally submit the form at 11am on the last day of application. Because I left my application to the very last day, I didn’t have much time to prepare at all in terms of actual practice. I did however try to memorise some basic recipes, look at nice pictures of plating and think up ways to elevate dishes.
3. What are some of your biggest challenges on MasterChef and how do you overcome the challenges?
Sharlene Tan: The first challenge I faced was having to answer a lot of questions while cooking. As a teacher, I’m used to talking and cooking at the same time. However, it still took a lot of getting used to. When there is limited time, a camera is in your face, and you are cooking something you may never have done before, it becomes increasingly challenging to think about how to cook and answer the questions at the same time. The biggest challenge in the competition was having to be away from friends and family for a long time. Due to the pandemic, we were all quarantined until you got eliminated. So unfortunately, the longer you survive in the competition, the longer you have to be separated. That really takes a toll on you mentally and emotionally.
4. Can you share some of the interesting and memorable moments that you have encountered at the MasterChef competition?
Sharlene Tan: Walking into the waiting area on the first day at Gardens by the Bay was definitely something I remember. Seeing the other contestants for the first time was a surreal experience. I remember feeling very out of place as everyone else was dressed in very normal everyday outfits and here I was, dressed like some retro housewife. The other contestants later shared that they thought I was some weird Chinese lady. Early in the show, I remember struggling to use the pasta roller (without a clamp) when I was rolling out dough for the mee hoon kueh. Luckily Audra was nice enough to help me hold it. The moment Audra cut into the chawanmushi was memorable in a nerve wrecking way. Up till that point I really had no idea if the egg had set enough to hold its shape or if it would just swoosh onto the plate as soup. Having to butcher your own proteins is another unforgettable memory. From fish to chicken and crab, this is something I really took for granted before the show. Dealing with a fresh crab was a big struggle for me, as I never cook fresh crab at home.
5. What are some of your favourite dishes in Singapore?
Sharlene Tan: I love so many dishes, but some my local favourites have to be:
– Char kuey teow with lots of pork lard.
– Yong tau foo soup
– Bak Chor Mee (soup)
6. What’s your advice to someone who is keen to join the next MasterChef competition?
Sharlene Tan: Start honing your culinary skills, practice ALOT, try lots of new foods and start thinking about flavour profiles. It is important to know what ingredients and flavours complement each other so that you can be versatile in the kitchen. You also need to learn to move very fast and cook with very limited time!
7. What do you see yourself doing after the MasterChef competition is over?
Sharlene Tan: I would love to start my own FNB business but with rental costs and rising food costs that is probably not so feasible at this point. So, I will continue to teach, maybe sell food online occasionally upon request and just wait and see what the future holds in the opportunities presented.
8. What is the one valuable skill that you have picked up from the MasterChef competition so far?
Sharlene Tan: I think one valuable skill I have picked up is how to think on my feet quickly. Being adaptable is one thing, being adaptable under pressure is a totally different ball game. Undergoing all the challenges has taught me that sometimes you need to just wing it and go with flow. It doesn’t need to be perfect; it just needs to be the best you can produce at that time given the circumstances.
9. Lastly, what would you like to say to our readers who are looking forward to catch you at the MasterChef competition?
Sharlene Tan: Always cook with love. Good food doesn’t need to be pretentious, expensive, or complicated. Cooking is love made visible so as long as you put your heart into your cooking, it will feed the soul of those eating.
Exclusive Interview with MasterChef Singapore Season Three Contestant – Ilya Nur Fadhly
1. When did you start cooking and what inspired you to develop an interest in cooking?
Ilya Nur Fadhly: I started cooking for myself during school for sustenance. But it was from watching cooking programmes on the telly that led me to an exploratory side of cooking. Replicating dishes, or at least attempting to, became a side hobby really.
2. What made you decide to join the MasterChef competition? How did you prepare for the competition?
Ilya Nur Fadhly: I’ve always wanted to be a part of MasterChef Singapore but I missed the registrations for the past two seasons due to work. To be honest, the only preparation I did was to cook clean. Clean bench, clean tools, clean head. Perhaps I should’ve practised cooking quickly too.
3. What are some of your biggest challenges on MasterChef and how do you overcome the challenges?
Ilya Nur Fadhly: Time is always a challenge. I’ve been known to do things at my own pace. Working quicker should be the answer and I’m still learning to do things more efficiently.
4. Can you share some of the interesting and memorable moments that you have encountered at the MasterChef competition?
Ilya Nur Fadhly: During the first episode at Gardens By The Bay, none of the contestants anticipated having to cook a full dish. Flashback season 1, they only did sambal. And then we saw the benches, Kenno looked at me and went “I guess we’re cooking today”. I was raring to go and said “Dude, it’s a cooking show. They can’t have us dancing surely.”
5. What are some of your favourite dishes in Singapore?
Ilya Nur Fadhly: Indian Rojak, Nasi Lemak, Rava Thosai, Yong Tau Foo. Man, I could eat this every day and die happy.
6. What’s your advice to someone who is keen to join the next MasterChef competition?
Ilya Nur Fadhly: Do it. Day One or One Day? You decide.
7. What do you see yourself doing after the MasterChef competition is over?
Ilya Nur Fadhly: Crying everyday if I didn’t get the title. But hopeful of opening something that serves modern Malay food.
8. What is the one valuable skill that you have picked up from the MasterChef competition so far?
Ilya Nur Fadhly: Communication. It’s a two-way thing. Speaking and listening are two separate things and if you do them both, you communicate better.
9. Lastly, what would you like to say to our readers who are looking forward to catch you at the MasterChef competition?
Ilya Nur Fadhly: I had fun cooking and appearing on the show and I hope it radiates as you binge on the series.
Who will be the winner of this year MasterChef Singapore? Find out who’s the winner, catch the exciting finale of MasterChef Singapore this Sunday, 3 July from 9.30pm. Fans who wish to relive the best moments or catch Season Three again on demand may do so on meWATCH or Mediacorp Entertainment YouTube Channel. The encore telecast of the final episode of MasterChef Singapore Season Three is also available on Channel 5 on Tuesday, 5 July at 8pm.
All images credit to Mediacorp
